We're about to start a new set of regional barista competitions - we'd like to do a comprehensive sensory judges training beforehand. We need to assume that everyone knows the rules. We need to go beyond that - give potential judges the opportunity to taste different coffees from different origins and different roasters and start to assess objectively rather than subjectively.

We have the coffees, I'm just wondering what the best way to go about this kind of education is? Is it just a straight-up espresso tasting? Do you start with a cupping? Do you ever get to adding milk and/or other ingredients? How do you maximize education and minimize sensory overload?